Description
This classic carrot cake recipe features moist, spiced layers made with grated carrots, crushed pineapple, and warm spices, topped with a smooth and creamy homemade cream cheese frosting. Perfect for celebrations or a sweet treat any time.
Ingredients
Scale
Carrot Cake:
- 2 1/4 cups all-purpose or plain flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup vegetable oil
- 1/2 cup crushed pineapple or unsweetened apple sauce
- 1 cup light brown sugar, lightly packed
- 1 cup white granulated sugar
- 1 tablespoon pure vanilla extract
- 4 large eggs
- 2 1/2 cups grated carrots (from about 2-3 large carrots)
- 1 cup crushed pecans or walnuts, divided (optional)
- 1/2 cup raisins or sultanas (optional)
Cream Cheese Frosting:
- 8 ounces cream cheese, softened to room temperature
- 6 ounces butter, softened to room temperature
- 4 cups powdered sugar, sifted if lumpy, plus more if needed
- 1 teaspoon pure vanilla extract
Instructions
- Preheat and Prepare Pans: Heat the oven to 350º F (175°C). Lightly grease two 9-inch round cake pans and line the base of each with parchment paper.
- Mix Dry Ingredients: In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well blended.
- Mix Wet Ingredients: In a separate large bowl, whisk together vegetable oil, crushed pineapple (or apple sauce), light brown sugar, white sugar, and vanilla extract. Beat in eggs one at a time until fully incorporated.
- Combine Batter: Gradually stir the dry ingredients into the wet mixture until smooth, scraping the sides of the bowl to incorporate all.
- Add Carrots and Extras: Fold in grated carrots, 3/4 cup of the crushed nuts, and raisins or sultanas gently until evenly distributed.
- Bake the Cake: Divide batter evenly between the prepared cake pans. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let cakes cool in pans for 30 minutes, then transfer to cooling racks, removing the parchment paper. Allow them to cool completely before frosting.
- Prepare Frosting: In a large bowl, beat softened cream cheese and butter together using a hand mixer for 2-3 minutes until smooth and creamy, scraping the sides as needed.
- Add Vanilla and Sugar: Stir in vanilla extract and powdered sugar gradually, adding more sugar if needed, until frosting is thick and spreadable.
- Frost the Cake: Spread the frosting evenly over the cooled cakes. Decorate with the remaining crushed nuts if desired.
Notes
- Ensure the cake is completely cooled before applying frosting to prevent melting and sliding of the cream cheese icing.
- Optional nuts and raisins add texture and flavor but can be omitted for nut-free preferences.
- If crushed pineapple is not available, unsweetened applesauce works as a great substitute to keep the cake moist.
- Use room temperature ingredients for easier mixing and better cake texture.
- For extra moistness, you can wrap the frosted cake and refrigerate it for a few hours before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
